This is a riff on Greek tzatziki, which has some things in common with Indian raita. It's a combination of yogurt and cucumber, with some spices mixed in. As with many of our recipes, it's very flexible, and you can change it to suit your palate, and your mood. This is a very basic, rustic version of the recipe, but if you'd like, you could make it a little more elegant by starting with strained yogurt, or by salting the cucumber, letting them sit for a while, and squeezing them out a bit before adding them to the yogurt.
I use this as a topping for potato pancakes, as a cooling ingredient on spicy meat or bean dishes, or eaten alone, as a snack.
- 1/2 of a slicing cucumber
- 2 cups yogurt, or strained yogurt
- 1 tablespoon olive or walnut oil
- Herbs and spices to taste: I used dill, smoked paprika, salt, and pepper. Cayenne would be a great addition if you like heat. Ground caraway seed would be excellent, too.
- Rinse the cucumber, and grate it on the largest side of a box grater.
- Mix the cucumber and yogurt.
- Add oil and season to taste.